Two of my husband’s favorites are shrimps and spicy food. I have found recently that I am allergic to shrimps ( I think I have mentioned it in an earlier post), and I am not too fond of spicy food. But I love feeding a hungry and appreciative husband so I fixed this dish for him. I didn’t eat a lot of shrimp but had a lot of steamed broccoli. I get accolades from my husband for always cooking shrimps perfectly. Gotta love him right?
3 tbsp lemon juice
2 tbsp olive oil
1 tbsp garlic, minced
1 tbsp fresh parsley, chopped
1/2 – 3/4 tsp cayenne pepper
salt to taste
1 lb medium shrimp, peeled and deveined
prepared horseradish sauce for dipping
In a medium bowl combine lemon juice, olive oil, garlic, parsley, cayenne and salt.
Add shrimps. Make sure that the shrimp are coated properly. Cover with plastic wrap and let marinate in the refrigerator for 45 minutes.
You can fix this two ways, on the grill or in the pan.
On the grill
Preheat grill to medium-high (between 350-400 degrees). Put the shrimp in skewers. Place skewers on grill. Grill for 1 1/2 – 2 minutes per side or the until the shrimps turn pink.
In the pan
Preheat a non-stick pan to medium-high. Put the shrimp in skewers. Place skewers in pan. Pan fry for 1 1/2 – 2 minutes per side or the until the shrimps turn pink.
Remove from skewers and serve immediately with horseradish sauce.
Soak skewers in water for 30 minutes so that it won’t burn quickly (specially if grilling).
Do not marinate the shrimps too long. The marinade has lemon juice and the acidity of the lemon juice will cook the shrimps.
Do not cook the shrimps more than instructed. The residual heat will continue to cook the shrimps and leaving it longer in the grill or pan will overcook it and make the shrimp chewy.
Serve it with a side of salad, steamed vegetables or rice.